Pepper & Walnut Houmous with Veggie Dippers

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Pack in the vegetables with this quick-to-make dip blitzed with sweet roasted red peppers and served with courgette, celery and carrot batons

Ingredients

• 400g can of chickpeas, drained
• 1 garlic clove
• 1 tbsp of tahini paste
• juice ½ lemon
• 4 walnut halves, chopped
• 2 cucumbers, cut into batons
• 2 carrots, cut into batons
• 2 celery sticks, cut into batons

Method

Serve with the veggie sticks and eat immediately

Put the chickpeas, garlic, tahini, walnuts and lemon juice in a bowl.

Whiz with a hand blender or in a food processor to make a thick purée.